Ingredients

2 large sweet potatoes peeled and cut into chunks

1 large butternut squash , peeled seeded and cut into chunks

1 onion cut into wedges

2 garlic cloves / peeled

1 tablespoon cumin seeds

2 tablespoon olive oil

1/2 teasepoon dried red pepper flakes plus extra to garish opitional

3and two thirds cup gluten free vegtable stock

1 teasepoon garam marsala

saltand black pepper

Method

Put the sweet potatoes , the sweet squash onion and garlic on a baking sheet . Sprinkle over the cumin seeds and drizzle with the oil. Place in a preheated oven , 400/c for roast for 25 -30minutes until tender and golden .

Tip; the roast vegetables into a large saucepan with the pepper flakes and stock , bring to the boil and simmer for 10 minutes .

Stir in the remaining ingredients , heat through until piping hot and then puree in a food processor or blender until smooth.

Serve garished with a pinch of chilli flakes it liked and with toasted gluten free .

for squash and lentil soup roast the squash onion 20 minutes until needed cooked . Transfer to a large saucepan oz split red lentils , rinsed and drained and 5 cups gluten free vegetable stock . Bring to a boil and simmer for abut 25 minutes until the lentils and squash are soft. Puree in a food processor and season with salt and pepper . serve with warm gluten free bread

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